A D V E R T I S E M E N T


Recent Posts

Pages: [1] 2 3 ... 20
1
Neapolitan Style / Re: Pizza Party on Gabriola Island
« Last post by DoouBall on Yesterday at 11:33:34 PM »
That Margherita looks great!
2
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by RHawthorne on Yesterday at 11:08:45 PM »
Pizza party with our neighbor.  Cosacca Neapolitan pizza and a couple of Camarillo Bar Pies (sausage/giardiniera and pepperoni/green olives/garlic).
Looks like lots of effort went into those pies. And I see you're sticking with the Mutti tomatoes. Nice job.
3
New York Style / Re: nickyr's Krispy Grandma
« Last post by nickyr on Yesterday at 11:04:32 PM »

Mmm looks good! Lots going on with that sauce—what/how was it?
4
New York Style / Re: nickyr's Krispy Grandma
« Last post by GumbaWill on Yesterday at 11:00:36 PM »
5
Stones/tiles/steel, Pans & Accessories / Re: Gas grill Pizzas with MPS
« Last post by Bert on Yesterday at 10:36:50 PM »
Back to no sugar and oil
6
Home Ovens / Re: Has anyone seen this? (Breville Smart Oven Pizzaiolo)
« Last post by Utalpha on Yesterday at 10:28:42 PM »
First cook, pretty happy with it.  Manual mode 750 bottom 650 top.  00 dough 70%, 2.75 min cook
7
General Pizza Making / Re: Pizza Tonda Romana
« Last post by Elchimi on Yesterday at 10:26:02 PM »
Tonda Romana 56% hydration
Liuzzi Fior di latte, olives, Rao‘s oregano.
Thin and crunchy, daughter approves
8
Neapolitan Style / Re: Mini Trip Report - Naples & Pizza Class
« Last post by DoouBall on Yesterday at 10:12:11 PM »
Thanks for the detailed writeup typicalsam! Sounds like a wonderful time and a great learning experience. I would love to know Gianni's complete recipe, but I certainly understand if you don't feel like posting here out of respect for Gianni.
9
Prep Equipment / Re: "New" old toy
« Last post by AndyBern on Yesterday at 09:59:57 PM »
Took a while, but I'm virtually finished with restoring the mixer. I took it completely apart, cleaned and degreased it inside and out, stripped the paint, replaced worm parts (power cable, bearings and oil seals, agitator shaft, etc.), painted it a nice candy-apple red, and put it all back together. It's the first time I've done anything like this.

If I knew better, I would have put it together first and then painted it, but all the same it looks pretty good for a beginner paint job. I still need to finish sanding/polishing the bowl and attachments and then put on one or two more clear coats over the paint. It'll then be ready to make pizza dough.

I asked the Hobart parts guy and he thinks it might be a mid-1950's model.

Here it is in operation:
10
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by nickyr on Yesterday at 09:39:09 PM »
Kale, Calabrian chiles, kalamata olives, honey.

5% sourdough, 21 hours at room temp. Ended up being a bit warmer than expected  and it was very overproofed. The resulting sour flavor was quite tasty though.
Pages: [1] 2 3 ... 20